Desserts
This Hershey Cookies and Cream Brownies recipe delivers the ultimate combination of rich, fudgy chocolate layers and crunchy cookie pieces—just like the classic ice cream flavor you love.
The secret lies in swirling melted chocolate with crushed Oreos and baking at the perfect temperature to create a dense, decadent texture with pockets of cookie crunch throughout.
What sets these brownies apart is the balance between dense, moist chocolate and the satisfying crunch of cookie pieces. I use a combination of semi-sweet chocolate chips and Hershey’s milk chocolate for that signature flavor, while the crushed cookies add texture that keeps every bite interesting.
The recipe requires just a few simple ingredients but delivers restaurant-quality results.
By the time these brownies emerge from the oven, you’ll have a pan of rich, fudgy chocolate with visible swirls of cookie pieces that stay crispy even after cooling. The edges will be slightly crisp, while the center remains soft and gooey—perfect for cutting into generous squares.
These brownies are ideal for dessert lovers who crave both chocolate and cookie flavors in one indulgent treat.
Serve warm with a scoop of vanilla ice cream or enjoy at room temperature for a satisfying snack.
The recipe is foolproof and ready in about 45 minutes, making it perfect for special occasions or whenever you need a decadent dessert that feels like a hug for your taste buds.
Ingredients for hershey cookies and cream brownies
Fudgy chocolate meets crunchy cookie magic—just eight simple ingredients transform into decadent brownies.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Room temperature for easy mixing |
| Granulated Sugar 🍚 | 2 cups | Light brown sugar adds moisture |
| Packed Brown Sugar 🍚 | 1 cup | For extra fudgy texture |
| Large Eggs 🥚 | 2 whole | Room temperature for smooth batter |
| Vanilla Extract 🌿 | 2 tsp | Pure extract for authentic flavor |
| All-Purpose Flour 🌾 | 1 cup | Sifted for light texture |
| Cocoa Powder 🍫 | ½ cup | Natural, unsweetened preferred |
| Baking Powder 🍞 | ½ tsp | For proper rise |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Semi-Sweet Chocolate Chips 🍫 | 1 cup | Hershey's brand for signature taste |
| Hershey's Milk Chocolate Bars 🍫 | 4 oz | Melted for swirls |
| Oreos 🍪 | 1 ½ cups | Crushed for texture, classic flavor |
| Vegetable Oil 🫒 | ¼ cup | For extra moisture |
The chocolate is non-negotiable here. Hershey's milk chocolate bars and semi-sweet chips give that signature flavor you crave. Trader Joe's or Walmart usually have bulk packs of Oreos—grab the classic kind, not the fillings or flavors. For the cocoa powder, Hershey's Special Dark or Dutch-processed works best. I always buy extra butter (the Land O'Lakes unsalted kind) because it's a game-changer for texture. Pro tip: if your butter isn't room temp, microwave it for 20 seconds to soften—no one likes greasy hands when mixing.
No Hershey's milk chocolate? Nestlé Toll House Semi-Sweet chips work in a pinch, but you'll miss that classic Oreo ice cream vibe. Short on Oreos? Crushed graham crackers or vanilla wafers add a different but still delicious crunch. The baking powder is crucial—don't swap it for baking soda unless you want cakey brownies. For the cocoa powder, if you only have Dutch-processed, add a pinch of baking soda to the batter to help it rise properly. And trust me on the vanilla extract—imitation tastes like perfume in these brownies.
These brownies need zero prep time—just mix and bake. Store leftovers in an airtight container at room temperature for 3-4 days3 months. The secret to keeping them fudgy? Let them cool completely in the pan before slicing. I always cut them into 16 generous squares so every bite has that perfect balance of cookie crunch and chocolatey richness.
Why You'll Love This Recipe
- Here’s what sold me: the rich, caramelized edge from the brown sugar meets the creamy, melty pockets of chocolate from the chips. It’s like biting into a cookie and a brownie at the same time. Honestly, my kids don’t even notice the vanilla extract’s there—until they ask for more.
- No Mixing Madness: I swear by this recipe because it’s one bowl—no separate batter, no messy folding. Just cream butter and sugars until fluffy, crack in eggs, and fold in Hershey’s chips and vanilla. That’s it. My kitchen stays cleaner, and my brownies still turn out ridiculously fudgy.
- Two Flavors in One: Here’s what sold me: the rich, caramelized edge from the brown sugar meets the creamy, melty pockets of chocolate from the chips. It’s like biting into a cookie and a brownie at the same time. Honestly, my kids don’t even notice the vanilla extract’s there—until they ask for more.
- Party or Pajamas: Between us, these are my go-to for anything. Pack them for a potluck (they travel well, no frosting to smudge), freeze half for lazy mornings, or serve them warm with ice cream for a midnight snack. I’ve made them for book club, birthday cake, and “I just need dessert” nights—and they’ve never let me down.
Step-by-step instructions for Hershey cookies and cream brownies
This decadent recipe delivers rich, fudgy layers with crunchy Oreo pieces throughout—every bite is pure indulgence.
Prepare the Cookie Crumble and Chocolate Swirls
First, crush the 1.5 cups Oreos into fine crumbs using a food processor or strong plastic bag and rolling pin. Set aside ½ cup of these crumbs for topping later. In a microwave-safe bowl, melt the 4 oz Hershey's Milk Chocolate Bars in 30-second intervals, stirring between each, until completely smooth. This melted chocolate will create those signature swirls that make these brownies extraordinary.
While the chocolate melts, preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal. The high heat ensures the brownies bake evenly without drying out, while the parchment prevents sticking—trust me, this makes all the difference when you're pulling that perfect square from the oven.
Mix the Brownie Batter to Perfection
In a large mixing bowl, cream together the 1 cup Unsalted Butter and both sugars—2 cups Granulated Sugar and 1 cup Packed Brown Sugar—on medium speed until light and fluffy, about 3-4 minutes. This step is crucial because it incorporates air into the batter, which gives those beautiful crackly tops and keeps the brownies tender. Scrape down the sides of the bowl with a spatula to ensure even mixing.
Add the 2 whole Large Eggs, one at a time, mixing well after each addition. Then stir in the 2 tsp Vanilla Extract. In a separate bowl, whisk together the 1 cup All-Purpose Flour, 0.5 cup Cocoa Powder, 0.5 tsp Baking Powder, and 0.5 tsp Salt. Gradually fold the dry ingredients into the wet mixture until just combined—don't overmix, or the brownies will turn out dense instead of fudgy. Finally, gently fold in the 1 cup Semi-Sweet Chocolate Chips and 0.25 cup Vegetable Oil for extra moisture.
Layer and Swirl for Maximum Indulgence
Spread half of the brownie batter evenly into the prepared baking pan. Sprinkle ½ cup of the crushed Oreo crumbs over the batter, then drizzle half of the melted chocolate in zigzag lines across the top. Using a knife, gently swirl the chocolate into the batter—this creates those iconic marbled patterns. Repeat with the remaining batter, Oreo crumbs, and chocolate, then swirl again.
Smooth the top with a spatula and sprinkle the reserved ½ cup Oreo crumbs evenly over the surface. The contrast of the crunchy cookies against the fudgy brownie layers is what makes this recipe truly special. Tap the pan gently on the counter a few times to release any air bubbles—this ensures a smooth, even bake.
Bake to Golden-Fudgy Perfection
Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The edges should be set, but the center should still look slightly underdone—this guarantees that fudgy texture we're after. If you're unsure, err on the side of slightly underbaking; brownies firm up as they cool.
Let the brownies cool in the pan for 15 minutes before transferring them to a wire rack to cool completely. This resting period is essential—it allows the layers to set properly and prevents the chocolate swirls from melting into a puddle. Once fully cooled, lift the brownies out of the pan using the parchment overhang, then cut into squares. Serve at room temperature for the best texture and flavor combination.
Pro Tips For Making Hershey Cookies And Cream Brownies
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into hot sugar makes a greasy mess that never emulsifies right. Instead, cut the butter into small cubes and let it melt gradually into the sugars over low heat, stirring constantly. The mixture should turn into a smooth, peanut-butter-like paste before you even think about adding eggs.
- Whisk Eggs Until Ribbon-Stage: Overbeaten eggs turn brownies dense and cakey, but underwhisked ones leave pockets of dryness. Beat the eggs with the sugars until the mixture holds a slow, thick ribbon when the whisk is lifted—about 2-3 minutes past when it looks "done." This guarantees a fudgy, even texture without gummy spots.
- Skip the Overmixing: Folding in the Hershey’s chips and cookie dough after the batter cools slightly (just until you can touch it without burning your fingers) keeps them melty and distinct. Overmixing now = tough brownies later. Use a spatula to gently fold in swirls—like making a lazy lasagna, not a science experiment.
- Bake at 325°F, Not Higher: I was skeptical until I tried it: 350°F gives a faster bake, but the centers stay undercooked while the edges burn. 325°F lets the heat work through evenly, so the fudgy middle sets properly without cracking. Test with a toothpick at 10 minutes before the recipe’s suggested time—it should come out with moist crumbs, not wet batter.
Perfect pairings for hershey cookies and cream brownies
Ice Cream Pairings
A scoop of vanilla ice cream is the classic choice—its creamy sweetness complements the rich chocolate and crunchy cookie layers beautifully. I recommend Blue Bell or Breyers for that smooth, buttery texture that melts perfectly against the warm brownies.
For a twist, try cookies and cream ice cream (like Häagen-Dazs) to double down on that nostalgic flavor combo. 🍦
Creamy Sauces
Warm chocolate ganache takes these brownies to the next level. Melt ½ cup heavy cream with 4 oz chopped Hershey’s milk chocolate until silky smooth, then drizzle over squares.
For a lighter option, vanilla bean ice cream sauce—mix ½ cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract—adds a refreshing contrast. 🍫
Whipped Cream Topping
Freshly whipped heavy cream with a dusting of powdered sugar and a pinch of salt is a must. I like to add ½ tsp vanilla extract to the cream before whipping for extra depth.
For a playful touch, sprinkle with crushed Oreos or chocolate shavings right before serving. The creaminess balances the richness of the brownies perfectly. ✨
Coffee or Tea Dippers
Pair your brownies with a hot cup of coffee—the bitterness cuts through the sweetness, creating a perfect balance. A chocolate mocha or espresso works especially well. For tea lovers, Earl Grey or chai adds a warm, aromatic contrast that enhances the dessert experience. ☕
Fruit Pairings
Tart berries like strawberries or raspberries add a bright, refreshing contrast to the rich brownies. Serve with a small bowl of fresh berries on the side, or drizzle with raspberry coulis for a sophisticated touch. The acidity from the fruit cleanses your palate between bites. 🍓
Alcohol Elevations
For an adult twist, drizzle brownies with warm caramel sauce infused with bourbon or Kahlúa. A splash of Baileys in your coffee or a glass of chocolate stout beer (like Guinness) pairs wonderfully with the dessert’s flavors. Just a small amount enhances the experience without overpowering. 🍺
Nutrition facts
Frequently asked questions
Can I make these brownies without Oreos?
Swap Oreos for crushed graham crackers, vanilla wafers, or even chocolate sandwich cookies like Toll House. For a nutty twist, try finely chopped pecans or walnuts instead. The key is keeping the texture contrast—something crunchy to balance the fudgy chocolate layers.
Why did my brownies turn out cakey instead of fudgy?
Cakey brownies usually happen from overmixing the batter or using too much flour. Stick to folding the dry ingredients just until combined, and measure your flour by spooning it into the cup (don't scoop directly from the bag). Also, make sure your butter and eggs are room temperature—they should blend smoothly without lumps.
How do I store leftovers to keep them fresh?
Wrap the brownies tightly in plastic wrap or store in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze individual squares in a sealed bag for up to 3 months. Let them thaw at room temperature before serving—they'll taste just as good as fresh!
Can I make these brownies gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). For the Oreos, use gluten-free chocolate sandwich cookies or crushed gluten-free graham crackers. Keep all other ingredients the same, and expect a slightly denser but still delicious result.
What's the best way to reheat cold brownies?
For a quick fix, microwave a square for 10-15 seconds to soften it slightly. For the best texture, warm them in a 350°F oven for 5-8 minutes wrapped in foil. This brings back that gooey center without drying them out. Perfect for serving with ice cream!